Chocolate Babka with Dark Chocolate
Chocolate Babka with Dark Chocolate
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk, warm (105-115°F)
- 1 large egg
- 4 tablespoons unsalted butter, softened, cut into 1/2-inch pieces
For the Chocolate Filling
- 6 ounces dark chocolate, finely chopped
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
For the Simple Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
Instructions
- 1
In the bowl of a stand mixer, combine the flour, granulated sugar, yeast, and salt. Whisk to combine.
⏱️ 2 min
- 2
Add the warm milk and egg to the dry ingredients. With the dough hook attachment, mix on low speed until a shaggy dough forms, about 2 minutes.
⏱️ 2 min
- 3
Increase the speed to medium-low and add the softened butter pieces one at a time, allowing each piece to incorporate before adding the next. Continue to knead for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 10 min
- 4
Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min
- 5
While the dough is rising, prepare the chocolate filling. In a medium bowl, combine the finely chopped dark chocolate, softened butter, powdered sugar, and cocoa powder. Mix with a spoon or your hands until well combined and spreadable.
⏱️ 10 min
- 6
Once the dough has doubled, gently punch it down. Transfer the dough to a lightly floured surface and roll it into a 12x16-inch rectangle.
⏱️ 5 min
- 7
Evenly spread the chocolate filling over the entire surface of the dough, leaving a 1/2-inch border on one of the long edges.
⏱️ 5 min
- 8
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal.
⏱️ 3 min
- 9
Using a sharp knife, slice the log lengthwise down the middle, creating two halves. Turn the cut sides up.
⏱️ 2 min
- 10
Carefully twist the two halves together, keeping the cut sides facing up. Pinch the ends together to seal.
⏱️ 3 min
- 11
Grease a 9x5-inch loaf pan. Carefully transfer the twisted dough into the prepared loaf pan. Cover loosely with plastic wrap and let it rise for another 45-60 minutes, or until visibly puffy.
⏱️ 60 min
- 12
Preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350
- 13
Bake the babka for 35-40 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 40 min•🌡️ 350
- 14
While the babka is baking, prepare the simple syrup. In a small saucepan, combine the granulated sugar and water. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from heat and set aside.
⏱️ 5 min
- 15
As soon as the babka comes out of the oven, brush the top generously with the simple syrup. This will keep it moist and add a beautiful shine.
⏱️ 2 min
- 16
Let the babka cool in the pan for 15-20 minutes before carefully removing it to a wire rack to cool completely.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Babka with Dark Chocolate
For the Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk, warm (105-115°F)
- 1 large egg
- 4 tablespoons unsalted butter, softened, cut into 1/2-inch pieces
For the Chocolate Filling
- 6 ounces dark chocolate, finely chopped
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
For the Simple Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
Instructions
- 1
In the bowl of a stand mixer, combine the flour, granulated sugar, yeast, and salt. Whisk to combine.
⏱️ 2 min - 2
Add the warm milk and egg to the dry ingredients. With the dough hook attachment, mix on low speed until a shaggy dough forms, about 2 minutes.
⏱️ 2 min - 3
Increase the speed to medium-low and add the softened butter pieces one at a time, allowing each piece to incorporate before adding the next. Continue to knead for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 10 min - 4
Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min - 5
While the dough is rising, prepare the chocolate filling. In a medium bowl, combine the finely chopped dark chocolate, softened butter, powdered sugar, and cocoa powder. Mix with a spoon or your hands until well combined and spreadable.
⏱️ 10 min - 6
Once the dough has doubled, gently punch it down. Transfer the dough to a lightly floured surface and roll it into a 12x16-inch rectangle.
⏱️ 5 min - 7
Evenly spread the chocolate filling over the entire surface of the dough, leaving a 1/2-inch border on one of the long edges.
⏱️ 5 min - 8
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal.
⏱️ 3 min - 9
Using a sharp knife, slice the log lengthwise down the middle, creating two halves. Turn the cut sides up.
⏱️ 2 min - 10
Carefully twist the two halves together, keeping the cut sides facing up. Pinch the ends together to seal.
⏱️ 3 min - 11
Grease a 9x5-inch loaf pan. Carefully transfer the twisted dough into the prepared loaf pan. Cover loosely with plastic wrap and let it rise for another 45-60 minutes, or until visibly puffy.
⏱️ 60 min - 12
Preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350 - 13
Bake the babka for 35-40 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 40 min•🌡️ 350 - 14
While the babka is baking, prepare the simple syrup. In a small saucepan, combine the granulated sugar and water. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from heat and set aside.
⏱️ 5 min - 15
As soon as the babka comes out of the oven, brush the top generously with the simple syrup. This will keep it moist and add a beautiful shine.
⏱️ 2 min - 16
Let the babka cool in the pan for 15-20 minutes before carefully removing it to a wire rack to cool completely.
⏱️ 20 min